My Autumn Chicken Salad
Serves 4
Half a bag of pearl barley on to boil for 45 mins
1 Butternut thinly chopped
1 pack of Bacon lardons
2tsp dried rosemary
1tsp chilli flakes
Salt and pepper
Mix all the above together and roast in a fan oven at 200•C for 45 mins.
3 Chicken breasts or a pack of chicken breast strips
Salt and Pepper
A pack of chicken breast strips or 3 breasts cut into strips. Place into boiling water, bring to boil again, and take off the heat and let it sit for 8-10 mins or until it’s cooked through. Then drain, set aside till cool. Add salt and pepper, then cut into slices.
Two packs green beans boiled for 5 mins and run under cold water till cool. Then mix with pearl barley once it’s cooked. (Run the PB under cold water too to cool it down faster and to rinse it)
For the dressing:
4tbs olive oil
Juice of a lemon
2tsp dijon
2tbs chopped parsley
2tbs honey
Fat/juice from bottom of butternut/bacon roasting tin
(Combine all the above in a jug)
Put the PB/Bean combo at the bottom, then place all the butternut on the top. Followed by the poached chicken, and then the Bacon. Top with the garnishes and then the dressing and serve.
To garnish:
10 dried apricots roughly chopped
Handful of pumpkin seeds
Handful of toasted pine nuts
Roughly chopped parsley